Hundreds of cheesemakers, cheesemongers, and cheese lovers will take over Sonoma for the 12th Annual Sonoma Valley Cheese Conference (SVCC), starting February 21. Founded by Ig Vella and Sheana Davis, the conference is one of the country’s premier industry gatherings, bringing cheesemakers from around the world to Sonoma for tastings, networking, workshops and lectures by industry professionals. The conference starts with free cheese tastings in San Francisco on February 21. Tell your SF-based friends to stop by Bi-Rite Market, Canyon Market, Rainbow Grocery, Cheese Plus or Good Earth Natural Foods to try artisan products and meet cheesemakers from around the country.
The conference moves to Sonoma for the Winter Artisan Cheese Fair, where the public can taste cheese, wine, beer, cider and mac and cheese at Ramekins. It’s a special event: it brings together not only the public, but, cheesemakers, chefs, and wineries for a rare networking opportunity. “The cheesemakers get to present their cheeses to the biggest names in wine and food in Sonoma County – everyone wants their cheese to be sold here,” says Sheana Davis, event organizer, owner of the Epicurean Connection and cheesemaker. It’s well worth the $50 ticket: Participants can taste cheeses from a wide selection of purveyors, including the legendary Laura Chenel Cheese Company, Wisconsin’s famed Roelli Cheese Company, and new kid on the block, Gypsy Cheese Co., from Valley Ford. Over 20 wineries, breweries, and cider producers will be sampling their creations and chefs from a variety of establishments (including SF’s Delfina and Sonoma’s newly reopened Hot Box Grill) will be competing for the best mac and cheese award. The day will include the annual rolling of the cheese and special guest appearances from Supervisor Susan Gorin, Sonoma City Councilwoman Laurie Gallian, and Congressman Mike Thompson. They’ll be shakin’ hands and kissing cheesewheels. (Feb. 22, 1-4PM, $50, 21+)
In the days following the fair, seminars and workshops will take place for industry insiders. This is the ultimate place to gain insight into creating your own cheese business. Highlights of the two day conference include opening remarks by Glenda Humiston, the California State Director at the U.S. Department of Agriculture, Rural Development, cheese analysis by Dr. Moshe Rosenberg, one of the world’s most regarded turophiles, and closing remarks by Ari Weinzweig, co-founder of the legendary Zingerman’s. Workshops that occur on the final day, February 25, reflect the popularity of the conference: all the workshops are for this year are sold out. (Feb. 23-24, $150-$250, epicureanconnection.com)
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